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Coffeecake: Cream Cheese Coffee Cake (TOH)

Source of Recipe

Taste of Home Home-Style Recipes


List of Ingredients

1 cup sour cream
1/2 cup sugar
1/2 cup butter -- or margarine
1 teaspoon salt
2 packages active dry yeast -- (1/4 oz each)
1/2 cup warm water -- (110 to 115 degrees)
2 eggs -- beaten
4 cups flour

FILLING:
2 packages cream cheese -- (8 oz each) softened
3/4 cup sugar
1 egg -- beaten
2 teaspoons vanilla extract
1/8 teaspoon salt

GLAZE:
2 1/2 cups confectioner's sugar
1/4 cup milk
1 teaspoon vanilla extract
toasted sliced almonds -- optional


Recipe

In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature. In a mixing bowl, dissolve yeast in water. Add sour cream mixture and eggs; mix well. Gradually stir in flour. (Dough will be very soft.). Cover and refrigerate overnight.

Next day, combine filling ingredients in a mixing bowl until well blended. Turn dough onto a floured surface; knead 5-6 times. Divide into four equal portions. Roll each portion into a 12x8-inch rectangle. Spread 1/4 of the filling on each to within 1-inch of edges.

Roll up jelly-roll style from long side; pinch seams and ends to seal. Place, seam side down, on greased baking sheet. Cut six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 375 for 20-25 minutes or until golden brown. Cool on wire racks. Combine the first three glaze ingredients; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator. 20-24 servings.